Pugliese mushroom hodge podge with green olive crostini

Yield: 4 servings

Measure Ingredient
¼ pounds Chanterelle mushrooms; brushed clean
¼ pounds Crimini mushrooms; brushed clean
¼ pounds Oyster mushrooms; brushed clean
¼ pounds Yellow foot mushrooms; brushed clean
½ medium Red onion; thinly sliced
1 tablespoon Crushed red chilies; (optional)
4 \N Scallions; green and white - (abt 2/3 cup), cut 1\" long pieces
2 \N Garlic cloves; thinly sliced
1 cup Dry white wine
4 \N Ripe plum tomatoes; chopped in half
1 cup Basic Tomato Sauce; see * Note
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
1 cup Green Olive Pesto; see * Note
4 slices Italian peasant bread -; (1\" thick)

* Note: See the "Basic Tomato Sauce" and "Green Olive Pesto" recipes which are included in this collection.

In a heavy 4-quart sauce pan place chanterelles, crimini, oyster and yellow foot mushrooms, red onion, chilies, scallions, garlic, white wine, tomatoes and Basic Tomato Sauce and bring to a boil. Lower heat to simmer, partially covered, for 20 minutes. It should be thick like a ragout. Season with salt and pepper and pour into a large shallow serving bowl. Toast the bread and smear with Green Olive Pesto. Stand crostini at fun angles in middle of mushroom hodge-podge and serve immediately in center of table. This recipe yields 4 appetizer servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5655 broadcast 03-07-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

09-17-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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